I am currently cooking a brisket at the moment and I was really worried when it powered through the stall 160-170 but now it seems to be stalling between 170 and 180. Would this be simply where I have placed my probe (I have stuck it with a thermapen a few times and I'm getting the same reading) or does this happen sometimes? Should I take it off at 213 instead of 203? What would you guys recommend?
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
How long have you been on?
Wrapped?
What temp are you cooking at?
Brisket's take time, let her cook!
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they have been on for 6 hours. Temp is currently 180. I was cooking it at 260 but I have now reduced the heat to 220 because I am worried about how quick it's cooking. The brisket was 5kg and about 4kg after trimming (sorry I don't know the weight in pounds).
I also have not wrapped them
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You are doing great. I would not be worried about the brisket going too fast. You do 225, or 260. I find I like the higher temps, especially later in the cook so you can properly render that fat. How dark is the bark? Do you have some foil or paper to wrap it in when the bark gets nice and dark?
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Moderator
- Nov 2014
- 13712
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
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Nah, just let it roll man. Sometimes its where you, put the probe some time its just the meat. Meathead says, "Pieces of Meat are not Widgets." No two pieces of meat are exactly the same. Sometime the stall happens at 155 F some times 180 F.
It's not a big deal. Just let it roll until it gets to 202- 204 F.
Keep us posted.
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All good advice so far. I would add that you shouldn't get stuck on 203. If it probe tender, where a toothpick or your thermapen slides in like butter, it's ready. I have had briskets cooked at 203 take 15 hours with no wrapping. I also have had what some would call a double stall, but I thought it more like a creep as the temp jumped 10 degrees after the stall quickly, then slowed down until about 198 when I pulled it. Patience my friend, you cannot rush yumminess!
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Announcement
Collapse
No announcement yet.
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